Blind Assessment:

Lush, deeply floral, resonantly tropical. Plumeria, coconut, dark chocolate, tamarind, frankincense in aroma and cup. The structure is superbly balanced among sweet, savory and tart, with juicy-bright acidity. Plush, syrupy mouthfeel. The seemingly eternal finish sustains all of the flavor notes from the cup in ringing harmony.

Notes:

Produced at the Karindundu mill from trees of the SL-28 and SL-34 varieties of Arabica. Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive coffee.Boulder, Colorado-based Dragonfly Coffee was named 2019 Micro-Roaster of the Year by Roast magazine. Visit www.dragonflycoffeeroasters.com or call 303-579-2154 for more information.

The Bottom Line: A perfectly structured coffee alive with aromatic intrigue. It gave us far too many positive descriptors to list. Just a few more: dried mulberry, blood orange zest, raw honey.